Spinach Enchiladas - cooking recipe

Ingredients

1 (10 ounce) package frozen spinach, thawed and pressed dry
10 ounces cream of chicken soup
8 ounces sour cream
1 (4 ounce) can chopped green chilies
2 tablespoons green onions
12 corn tortillas
1/2 cup vegetable oil
4 cups monterey jack cheese, divided
3/4 cup minced onion

Preparation

Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
Try tortillas, one at a time, in hot oil about 5 seconds on each side.
Drain on paper towells.
Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
Spoon spinach mixture over and sprinkle with remaining cheese.
Bake uncovered, at 325 for 30 minutes.